Zhao Youqian's hand moved quickly, and a bunch of agents became extremely thin pieces of double-layered skin attached to the cutting board.

After all the ingredients were rolled out, Zhao Youqian unhurriedly heated up a thick cast iron pan, and then lightly brushed the pan with a layer of oil.

You don't need a lot, you only need to stain the pan with a layer, and when the iron pan is heated and slightly smoking, you can turn it to medium-low heat, and then spread the dough on it, and instantly a rich flour aroma spreads.

Obviously, it is just the most ordinary ingredient and the easiest way, but the rich aroma still makes the surrounding Lin chefs uncontrollable.

Ignoring the extra sight, Zhao Youqian's hand flipped back and forth on the duck cake that was baking, turning back and forth from time to time, making sure to maximize the aroma of the flour, and the grease that was smeared on it would also make the duck cake more oily.

Flipping back and forth a few times, until there were a few more strands of burnt yellow on the snow-white dough, and the two duck cakes that were originally close together began to separate, which also meant that they were both ripe.

Then he picked up these duck cakes and put them aside for later use, and it didn't take long for Zhao Youqian's side to form a stack of hills.

At this time, don't waste the heated cast iron pan, take out the back meat of the king sea bream in the refrigerator, clean it up a little, cut off the hemoglous, and what is left is the most complete and pure, with the extremely delicious fish of the king sea bream.

Heat the cast iron pan again, drizzle some thin oil and wait until the green eyes are steaming, then you can put the back meat on it and grill it, without seasoning in advance, just add a little black pepper and sea salt during the cooking process, and you can already reveal the firm, elastic and watery texture of the king sea bream back meat, as well as the incomparable deliciousness.

Fry until both sides are slightly browned, then set the meat aside and wait for it to cool.

The fierce frying brought a rich smoked taste to the original aroma of the back meat, which is also to follow the principle of fire and smoked aroma in the Dijing roast duck, but there is a big gap between the two, although Zhao Youqian followed this path, he never thought that it could completely replace or imitate the taste of Dijing roast duck.

Holding an ingredient like the king sea bream in his hand, he clumsily thought of imitating the imperial roast duck, but he was a toddler in Handan and discarded the characteristics of the king sea bream itself.

Therefore, the flavor of the Dijing roast duck that Zhao Youqian wanted to find was mainly a god-like, not an exact look.

In addition to the back meat itself, it is also necessary to have some greasy texture and a crispy texture to replace the duck skin to give diners a feeling.

Zhao Youqian has also been prepared for this, and choosing this is naturally something that Wang Hai itself has, fish white!

How could Zhao Youqian discard this kind of viscera that represents a tender and incomparably fatty feeling? After blanching the green onion and ginger with cooking wine with water, Zhao Youqian divided the fish white into many small portions, then wrapped it in tempura fried pulp, walked through the oil pot, and quickly fried the outer batter until crispy at an oil temperature of 170 degrees.

The result is an ingredient that is comparable to roast duck skin, but very different.

By the time the shredded green onions and sweet noodle sauce are ready, it can be said that the real sea bream continent Turi represents the flavor of the imperial capital, and the king sea bream burrito has been completed.

A small piece of pan-fried king sea bream back meat is served with a handmade duck cake with some temperature, and a small piece of king sea bream white groura is topped, then a little sweet noodle sauce is dipped in green onion white shreds, and then the dough is folded into a triangle and pinched tightly.

This is a complete king snapper burrito, don't look at the process of doing a lot, but this one burrito is not big, a piece of duck cake can make three or four of these burritos.

In order for the dish to be completely completed, it will take a long time to make.

Fortunately, Zhao Youqian's hands were extremely light, and before the ingredients were cold, all the duck cakes had been used up, and the dish was placed on a plate that was still warm.

At this time, on the snow-white plate, several slices of rape form the chicken head, the white leaves of the cabbage form the chicken back above, and these white burritos form the chicken breast part, and the fish head and tail are also put into the huge plate.

It can be said that the continent of the true sea bream continent map has begun to take shape, but when part of the cooking has been completed, Zhao Youqian can't help but start to speed up!

The hairy crab roe that has been processed for a while is stir-fried again, add Huadiao, aged vinegar, light soy sauce, and stir slowly until the fishy smell is taken away by the wine, and then remove it from the pot, wait until it cools and add some mayonnaise and mustard.

It can not only increase the smooth and soft taste, but also remove the smell and freshness again.

By the time everything is finished, the Shanghai-style raw food recipe is halfway complete.

Then you can start making the second dish of cooked food, which is the Sichuan provincial dish, which resembles a small crispy pork, which is wrapped in a batter and fried in the middle of the fish skin roll and drizzled with a bright red Sichuan-style sauce.

This method is actually very simple, take out the fish skin, cut the king sea bream meat in the middle into regular small pieces, and then use the fish skin to roll up the small pieces of fish meat one by one, cut the fish skin when one is rolled, and cut it when one is rolled.

It didn't take long for the fish skin and meat to be put on the table.

Immediately it is the part of preparing the batter, since it is to make the flavor of Sichuan Province, the sweet potato starch must be indispensable, slowly dilute the sweet potato starch with water, dilute until the batter hangs chopsticks There will be a continuous batter line falling, and then add two egg whites, so that the batter will be more fluffy and crispy.

Then add some salt, pepper, and a small amount of five-spice powder to the batter, and you can use fish skin to wrap the meat to stain the batter for frying.

It is not difficult to fry it, the main thing is to control the oil temperature above 170 degrees, so that the outer skin batter is ripe, and the fish inside is just ripe, and it will not be too old to lose moisture.

You must know that the meat in the middle of the king sea bream has less fat and does not have such an elastic and outstanding taste, but once cooked properly, it is the most tender and delicious part.

In order to maintain this taste, Zhao Youqian kept the oil pan at the most appropriate temperature, and the golden rice oil seemed to be deliberately controlling the composition of the oil, and this light oil was just right for making fish.

Quickly wrap the fish in the batter and put it in the pot, wait until it is slightly colored, and when the outer layer of the fish becomes light yellow, you can scoop up the fish, and continue to heat the oil pan to 190 degrees, and fry it again at high temperature, it only takes ten seconds to get out of the pot, ensuring that the skin is crispy at the same time, and the excess fat can be discharged to maintain the freshness of the fish.

The fish is finished and placed on the left side of the Teikyo-style king sea bream burrito, which is prepared before drizzling, stir-fried with green onions, ginger and garlic until fragrant, and topped with beef filling, bean paste, Sichuan pepper powder, tomato paste, light soy sauce, sugar, and chili oil to make a Sichuan-style hot sauce.

The second flavor dish of the real sea bream continent map, and the second cooked dish, has been announced!